Name: Lime cheesecake
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 16
Ingredients: 250g gingernut biscuits; 125g unsalted butter melted; 600g cream cheese; 100g icing sugar; 3 limes zested (save the juice to use in the glaze); 300ml double cream whipped to soft peaks; 4 gelatine leaves; 100g caster sugar; 6 limes (the pared zest of 3 of them and the juice from all 6)

Ingredients

16 serv.

250g gingernut biscuits
125g unsalted butter melted
600g cream cheese
100g icing sugar
3 limes zested (save the juice to use in the glaze)
300ml double cream whipped to soft peaks
4 gelatine leaves
100g caster sugar
6 limes (the pared zest of 3 of them and the juice from all 6)

Instructions

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1 Whizz the biscuits to crumbs in a food processor, or tip into a food bag and crush with a rolling pin. Mix with the melted butter, then press into the base of a 20cm springform cake tin. Chill in the fridge until needed.
2 Put the cream cheese, icing sugar and lime zest in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until completely combined. Spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon. Leave to set in the fridge while you make the glaze.
3 Soak the gelatine leaves in cold water. Tip the other ingredients for the glaze into a saucepan with 200ml water. Cook gently until the sugar has dissolved and the syrup is simmering. Drain and squeeze the gelatine of any excess water, then stir into the hot syrup to dissolve. Leave everything to infuse until just warm, then sieve the syrup into a jug. When cooled, pour over the cheesecake and put in the fridge overnight to set. Carefully remove the cake from tin before serving.